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Thursday, November 7, 2013

Garoupa de São Miguel {Portugal}

Garoupa de São Miguel - grouper from São Miguel. Well, at least that was the basis of this dish. I didn't use grouper; I used Pacific cod, trawled, which is not on the best choice list for seafood sustainability but is a good alternative. I'll take it.

This recipe is from the Azores, in São Miguel. And it was immediately beloved at our table. Zingy and tender. Delicious!

2 pounds fish, dredged in flour

1 leek trimmed and thinly sliced

1 T freshly chopped parsley

1/2 C butter

splash of olive oil

1 t sea salt flakes

2 egg yolks

juice from 2 lemons

lemon, cut into wedges, for garnish

Place the butter, olive oil, parsley and leeks in a large, flat-bottom pan and let it
soften into a sauce. Nestle the fish in the sauce and let it
slightly brown on both sides. Take some of the sauce and stir in the egg yolks and the lemon juice, whisking for
about 30 seconds. Pour the sauce over the fish and let cook for a few minutes. Serve hot with lemon wedges, sprinkled with sea salt flakes.

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Just about any occasion sends me to the kitchen to create. My pots and pans are my culinary canvas. I cook dinners for friends' birthdays, for holidays, and three times a day for my family.

My hope is that my descriptions and photos will inspire you to get out to the farmers markets or down an aisle at the grocery store that intimidates you, try some new ingredients, and get crazy with the herbs and spices! Buon appetito!

All the recipes and photos on my blog are original, unless otherwise noted, and are provided for your enjoyment and use. If you do use any of the content of this blog in yours, I ask that you acknowledge the source. Thank you.